Quick Egg curry

Bismillahir Rahmanir Raheem

I made this curry in a jiffy, when I had very little time at hand and had to cook before a certain time and run some errands. It turned out to be a great blend of nutty, creamy and tangy gravy in which my boiled eggs sat happily in the company of curry leaves:)


Eggs-6, hard boiled and de-shelled and pricked with a fork
tomatoes-4, cubed
almond meal-2 tbs
heavy cream 2 tsps
salt- to taste
turmeric powder- 1/2 tsp
red pepper powder- 1 tsp
ginger-garlic paste- 1 tsp
oil2 tbs
curry leaves-5-6

Method: Puree tomatoes, almond meal and cream together and set aside. Heat oil in a pot and fry onions until they turn brown and add ginger-garlic paste and stir for a minute. Pour the pureed tomatoes and cook until the moisture is evaporated and forms a thick gravy. Put the eggs along with the curry leaves and let cook on high heat for a minute or two and reduce the heat to the lowest and let it cook for five minutes. Turn off the stove and transfer to a serving bow. Enjoy!

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